Private Selection Ground Cumin Description
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Ground Cumin
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Strong & Earthy
Cumin can be used as part of a rub, in a marinade and as a seasoning for hearty dishes.
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Green Chicken Chili
[vc_row][vc_column][vc_column_text]This green chicken chili recipe, featuring flavorful Hatch green chiles, is a comforting, hearty dish perfect for cooler days. The smoky, slightly spicy chiles add depth to tender chicken, simmered in a rich broth with white beans and spices like cumin and paprika. It’s a satisfying, easy-to-make meal that brings a taste of the Southwest right to your table. Garnish with fresh cilantro, avocado, sour cream and a squeeze of lime for a vibrant finish.
Green Chicken Chili
- 2 Tbsp. extra virgin olive oil
- 1 yellow onion (diced)
- 2 poblano peppers (diced)
- 4 garlic cloves (minced)
- 1 15 oz. can sweet corn, drained
- 1 cup hatch diced green chiles
- 2 tsp. ground cumin
- 1 tsp. ground paprika
- 2 tsp. dried oregano
- 1 qt. low sodium chicken broth
- 2 cups shredded rotisserie chicken
- 1 15 oz. can cannellini beans, drained
- 1/4 cup cilantro (chopped)
- Juice of 1 lime
- Salt (to taste)
- Pepper (to taste)
- Optional garnish: Avocado slices (lime wedges, sour cream, cilantro)
- In large pot, preheat a drizzle of extra virgin olive oil over medium heat.
- Add onions and poblano peppers, and sauté until onions are translucent and soft (approximately 10 minutes).
- Add garlic and sauté for one minute.
- Add corn, hatch green chiles, ground cumin, paprika and dried oregano to the pot. Cook 5 minutes stirring regularly.
- Take 1/4 cup cannellini beans and blend until smooth.
- Add chicken broth, chicken, remaining cannellini beans, cilantro and lime juice to pot.
- Add blended beans to thicken broth.
- Season with salt and pepper to taste. Bring to a boil then reduce heat to medium-low. Cover and simmer 30 minutes.
- Ladle into bowls and garnish with extra cilantro. Avocado, sour cream and lime wedges can be added as additional garnishes.
- Serve warm.
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